in Recipes

Wild garlic pesto with hazelnuts

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Ingredients for 1 servings:

  • 100 g wild garlic
  • 50 g hazelnuts
  • 125 ml oil, neutral
  • 30 g Parmesan
  • 1 tsp salt
  • n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

Wash the wild garlic, dry thoroughly, and cut into strips. Roughly chop the hazelnuts and toast them lightly in a hot pan, stirring constantly. Transfer to a plate and let cool. Puree the wild garlic, nuts, and oil with a food processor and season with salt and pepper. Grate the Parmesan cheese and mix in, adding enough oil until the pesto reaches the desired consistency. Transfer the pesto to a screw-top jar and let it sit for at least 2 hours before serving. For longer storage, cover with a layer of oil and refrigerate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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